Dried corn sirup product and method of producing the same



r reducing sugar from the above Patented Mar. 7, .1939

UNITED STATES DRIED CORN SIRUP PRODUCT AND IVHBTHOD OF PRODUCING THE SAME Raphael S. Fleming, Syracuse, Frederick D. Parker, Fayetteville, and William Gere Hawley, Syracuse, N. Y., assignors to The Borden Company, New York, N. Y., a corporation of New Jersey No Drawing. Application January 16, 1936,

Serial No. 59,408

6 Claims. (Cl. 127-30) This invention relates to the drying of liquids containing relatively high percentages of dextrose and more particularly to the drying of corn sirup or commercial glucose.

Commercial glucose or corn sirup as now manufactured by inversion of starch contains varying amounts of dextrin, maltose and dextrose, depending on the degree to which inversion has been carried. When the inversion is arrested soon after the disappearance of the starch, the per- .centage of dextrin is high and of dextrose low As inversion proceeds, the dextrin decreases and the dextrose increases. There is a considerable amount of maltose present but this does not change greatly excepting that it generally rises a little in amount and then decreases in the later stages of inversion.

From a number of sources, particularly, Bryant and Jones on Composition of Corn Syrup Unmixed, Industrial 8: Engineering Chemistry, vol. 25, page 98; and Fetzer, Evans and Longenecker on Determination of Dextrin, Maltose and Dextrose in Corn Syrup, Industrial & Engineering Chemistry, Analytical edition, Vol.5, page 815 the following analyses are computed for corn sirup taken at difierent stages of inversion and reduced to 80% total solids:

On account of the difficulty of measuring dextrose and maltose in the same mixture, it has been commonpractice tomeasure the degree of inversion simply by determining the reducing power and to calculate it as if all of the" reduction was from dextrose. When expressed in that way the stages of inversion are as follows: 1

Low in- Medium High in version inversion version sirup sirup sirup Reducing sugar percent (figured as dextrose); 23. 5 33.0 38. 5

duclng a powdered mixture of citrus or other fruitjuice and glucose solution has been in the selection of a special form of commercial glucose with good drying properties, thatis a glucose solution containing less than the normal concentration of dextrose, for example, one containng less than With.

tion of certain essential details of the procedure,

commercial glucose of normal dextrose concentration may be dried and it is an object of this invention to provide an improved process for accomplishing this, It is also an object of the invention t6 provide an improved process whereby the above mentioned difficulties in the drying of commercial glucose may be avoided and a dry productof pleasing appearance as to texture and color and of good solubility may be obtained. Another object is to provide a process for drying such glucose solutions continuously. A further object is to provide an improved dried corn sirup product. Other objects will become apparent.

In describing the invention, reference will be made to the above mentioned Fleming patent,

since the apparatus and general procedure described therein are well suited to the carrying out w of the process of the present application. However, it is not intended to thereby restrict the invention to the particular procedures and apparatus described in that patent, it being apparent that the essential features of the present invention may be utilized in other processes and in other types of apparatus.

In carrying out the improved procedure with commercial corn sirup containing about of reducing sugar figured as dextrose, about 32% of 'dextrin and about 30% of maltose, the solution used, although very much higher concentrations 7 will give a material too thick for'satisfactory atomization and the use of a much more dilute solution would be uneconomical because of the excess water to be evaporated. With temperatures much cooler than 120 F. the solution should be further diluted by the addition of water and with higher temperatures care must be taken to avoid injury to the sirup.

This diluted solution is atomized at about this temperature and under a pressure of about 3000 to 4500 pounds per square inch and preferably at about 3800 to 4200 pounds per square inch, using heated air in atomized conditionfahd carried] spirally forward by the heated air .and'th'e liquid constituents are substantially-com'lllb e y vapor-1 ized. 'As the powder gravitates to the bottom of an atomizer of the type described in the above mentioned Fleming patent having an opening approximately .037 to .0465 inch in diameter. It is preferred to use an atomizer having an opening approximately .038 inch in diameter.

Where the lower pressures within the range described above are used, an atomizer disc having a hole of larger diameter, within the range prescribed above, should be used. With lower pressures than the high given above, for example,

with about 4200 pounds per square inch, a product having slightly larger particles. and more readily soluble in water, will be produced.

The diluted solution is atomized under the above conditions into a chamber maintained at an average temperature of about 184 h. At the commencement of the atomization, the chamber will be above the operating temperature. The drying of the atomizing liquid quickly reduces temperature and when equilibrium is reached the temperature should be about 184 F. V This temperature is important and should not be allowedto vary by more than about 4 from the optimum.

In the preferred practice, every eflort shouldbe made to control the average temperatures with-- be dried by following the preferred procedure.

forced into the desiccating chamber in such away thatthe liquid is introduced into a current of the desiccating chamber it, may eremeveurre the chamber and the air may be drawn through a dust collecting or screening-device as-described in that patent.

' p for many hours, obtaining a cornsiru'p powder of Passing .48 mesh but'refialned-by mesh Passing 15o mesh-b t retainedby 200 mesh;

pleasing appearance as to texture and color and one of improved solubility-and] which-'gdissolves readily in water, tea, coffee, etc. Ascreenianalyt; sis of a representative sample'f of this =product gives the following res'ults;f rr fi ss ib e Retained by as ineshms; 3

Passing '35. n iesh but, retained. by. '48'mesh Passing. 65 meshbut retained by 100 mes Passing 100 mesh bu retained'by 150me'sh' 14.0

Passing 200 mesh but retained by 22 0 nies Passing 220 mesh....

' The product dried in this manner has'an initial moisture content below 2% whichfmakes "it less subject to caking by absorptionof a en ma-1 1 By'following the above procedure,'itis possibleto-dry thistype of sirup (containing30i to 40% 'fre 7 ducing sugar figured as dextrose) continuously vantage with glucose or lower proportions of dextrose or with mixtures of comsirup and cans "mp;

In describing the invention, the used have been used intheir descriptive sense and'not as terms of limitation and it'is intended that all oi" the appended claims.

We claim: 1. A method of producing a dried corn sirup product from a corn sirup containing about 30 to 45% oi-reducing sugar figured as dextrose .comprising atomizing a solution of the corn. sirup into a desiccatin'gchambe'r maintained at atemperature of about 178 to 188 F., by forcing the liquid through an'orifice having-a diameter of .037 to .0465 inch at a pressure of about 3000 to 4800 pounds per square inch.

2. A method of producing a dried corn sirup product from a com sirup containing about 30 to 45% of reducing-sugar figured as dextrose comprising atomi zi'ng a solution of the corn sirup into a desiccatin'g chamber maintained at a. temperature-betweenabout .182 to 186 F., by forcing j. the liquidgthrough bring-having a diameter of in the drying chamber between 182 and 186? With a corn sirupcontaining about 30% reducing; sugar calculated as dextrose, a lower temperature, 7 for example, 178 F., and a higher pressure, for example 4500 could -be used. With the higherpercentages of reducing sugars the preferred con; ,ditions given should be .iollowed more closely. For example, alcorn sirup'containing 45% re-.-. ducing sugarJexpressed as dextrose or higher may' about;.038jincliat1apre cot-about 3800 to productlirom, a cornsirup'containing about 30 to 40%;oi,j' 1'e'dl1 01 Sugar figured as dextrose comprising; diluting} the corn sirup tov a 'total 7 solids concentration oiiabout 55% at about 120 F. and

e ;v diluted solution into a desiccating chamber i-maintalned at a temperature within v p about 4, degrees zoi 184fjF.', by forcing-theliquid The procedureis otherwisecarried'out as de scribed in the above. mentioned Fleming Batent j 1,361,238, the air and liquid under'pressure being 4. Amethod voiproducing a dried corn sirup product from acorn sirup containing about 35% offreduclngjsugar figured as dextrose comprisingdilutin'g the ,corn sirup to a total-solids concentration oi about 55% at about 120 F. and

' atomizing the diluted solution into a. desiccating maintained at a. temperature 1 between about, 1 2 and I use F.'. "by forcing the liquid throughan oriflcehaving a diameter of about .038-inch at a. pressure-of about 3800 to 4200 "p unds per square inch. :l

5.1.A method otgproducing 'adried corn sirup product froin acorn sirup. containing about'30 to. 45% .reducin'gsugar flgured" as dextrose and j about 36 to 25% dextrin comprising diluting the c013; sirup to'a total solids'concentration of about 55% t about 120 F. and atomizing the diluted,

solution-"into acdesiccating chamber maintained "atatemperaturewithin about 4 "degrees of 184? F.,

Thuief ms hr iq i ha un v n fa. diameter 011087 to .0465 inch at a'pressureoi bout 3000' to :4800"pounds persquareinch. 5-. niethod o'f'produ'cinga dried cornjsir'up 'rodu t "from a corn sirup "containing about 30 tog40 reducing sugar-figured as dextrose and about 36 :Ito .28.%; dex'trin; comprising diluting the corn; sirup. :to a, tot al solids concentration for "about 55%;fat about 120? Fraud atomizing the diluted solutioninto a desiccating chamber maintained at a" temperature; between vabout 182v to 186"; F...- 1 by: fqrcing-lthe'liquid. through orifice I having a,{.'diameter of .038 inch- -at; a pressure of about 3800'to'4200 pounds.per squareinch, g 

